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Mild, buttery avocado helps offset the spiciness of many Mexican dishes, and unlike cuisine in the United States, savory dishes such as mole uses chocolate. Beans come in many different varieties and are usually served at every meal. Corn is the basis for meals such as tamales, enchiladas and corn tortillas. Tomatoes are found in dishes such as salsa, and come in both red and green varieties. The way these ingredients and other staples of the Mexican diet are used is a reflection of different areas of the country.